Tasting experiences

During my exchange time I have tasted many foods, some are totally new foods 

and I couldn't even imagine to taste them, 

like cows stomach and goose barnacles. 
Here is picture of goose barnacles and some tasty cheeses.😋😋

In this week there has been lot of works like usually😅. I have done many platings and get to know some few new diahesh also. 

I also travelled in this week little bit to kmow some Basque culture. I visited in city called San Sebastian.

There is other my vision of red mullet dish. Also one dish what I have made a lot, vegetables and crab. 

Picture also of prepairing truflles.

Busy days

This week has been really busy. There has been lot of works beacause restaurants staffs are spending their winter holidays.

 It's good for me, so I can improve myself better to do things little faster. 

The services has been also busy, many customers every day and many events. 

 I have done few new 

dishes during this week. 

Saturday nights service was really fun time, I helpeld a lot at plating and prepairing dishesh. And the kitchen master said that I did really good work👌. Feeling great💪

Visions🤔🤔

In this week I have done many  things, learned a lot and improved some skills.

Today I planned and did my own visions about red mullet dish. It was fun and interesting to express myself.

There is some visions that I plated.

I have also made many platings by my own, there are few dish that other chefs let me do almost every time.

There is also some works what I made this week. "Sand" from red mullet heads (it is used in red mullet dish and looks like sand),

Cooked kale chips (also for red mullet), 

made truffle puree and cutted squids for monk fish dish.

Something new

I had get to know many new, little strange raw materials, like truffles, artichokes, different fishes and mussels.

Today was busy day at work. There were lot of customers and I did many different jobs. 
I finally figured out how to fillet fishes well.
I have improved other skills also
 like knife handling and used some new machines.

Here is some new materials that I said earlier and also hake chin, malanga madr new way, Dublin bay prawns and fly fish roe

1/3

Okay, so I've been at Spain almost 1 month now.  Today my spanish lessons started. There is one cook student, Getari,

 who is giving me private spanish lessons about kitchen things and of course spanish grammar and so on..

I am little confused right now because there is lot to go. But I think I'll learn it quickly. Actuallu I need to learn it, so it would be much easier at work.

And what comes with working, I have learned a lot amd there is much to go💪. Almost everyday there is something new, even some little work that I haven't done earlier. And every day is different. 

My learning isn't all about working, I have learned many things also while cooking at home, testing new things and so on.

Fish week

In this week there came lot of different fishes. It has been nice week so far. I have done all kind of works, preworks, 
prepairing foods, helping at plating and prepairing dishes by my own.

And  I finally filleted some fishes, red mullet and monk fish.

here is some fishes: shrimps, monk fish, flounder, sea bass, red mullet

today I also made these some kind of cookies

New stuffs

Today I handeled some new raw materials and was helping prepairing food and helping at plating. 
 New raw materials were lobster and malanga vegetable. It is family of potato and taste little same and is used as same way but looks different.

I made mashed malanga with bacon, it is served with Black Angus steak.

This beautiful dish, red mullet brings sea to the mind.

Getting ready for night shift, few hours and second week will end💪